Korean Short Ribs Marinade Recipes

Even though the weather wasn't as sunny as I would have expected, we still used our barbeque grill this weekend. Specifically, we grilled 3 pounds of Korean-style beef ribs. We devoured and licked every piece until there were only bones left. I buy beef ribs at a local Korean store; you'll notice there are 3 types of ribs. I always choose the most tender one, which is the most expensive. In addition to the finest quality of meat, I always marinate the meat with a sweet tenderizer: Asian pear. I've used papaya paste in the past as well as buttermilk, but I find that the fruit purée adds a pleasant sweetness to the grilled meat dish.

I usually serve these with a bowl of steamed jasmine rice and pickled cabbage on the side. However, I would recommend eating them in moderation because of they're high in cholesterol.

Since I got married, I have to admit I eat a lot less meat than I used to because Lulu's a vegetarian. But that doesn't mean I don't still enjoy a large portion of meat once in a while.

If you’ve come to the site before, you've probably seen that in previous recipes I often use acid-based marinades to tenderize and flavor meat. Today, I cooked Korean-cut beef short ribs (called galbi), and I again made an acidic marinade. The marinade consists of buttermilk, a little dark soy sauce, horseradish mustard, honey, cooking wine and olive oil. The preparation is very fast and easy. Just marinate the ribs overnight in a glass baking dish. Once you're ready to eat, simply pan-sear the meat for about 10 minutes total on both sides. You'll have a feast with very little time spent in the kitchen!